Happy new year! And if you’re an east coaster, happy “bomb cyclone” snow day!

But please don’t let your food turn into a bomb, or a cyclone, and especially not a bomb cyclone.

Every time there is any sort of weather emergency, Lauren and I get lots of email requests on how to healthify cozy food. Since we are starting our NewYear’s Squeeze next week with 50+ of you guys, we thought we’d give you a glimpse into a #tbt recipe with one of our most loved, healthy & easy soups.

*Serves 4

What you need:

• 1 ½ pounds zucchini, halved lengthwise and sliced 1⁄4 inch thick

• 2/3 cups low sodium vegetable stock or bone broth

• 1 ½ cups water

• 1 small onion, finely chopped

• 2 tbsp extra-virgin olive oil

• 1 tbsp unsalted butter

• 1 clove garlic, thinly sliced

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Optional: julienned raw zucchini, for garnish, or pumpkin seeds.

What to do:

1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, for 7-8 minutes.

2. Add the zucchini and cook, stirring frequently, until softened, for about 10 minutes.

3. Add the stock to the saucepan and 1 ½ cups of water and bring to a simmer. Cook until the zucchini is very soft, for about 10 minutes.

4. Working in 2 batches, puree the soup in a blender until it is silky-smooth.

5. Return the soup to the saucepan and season with salt and pepper. Serve it hot (but delish chilled in the summer), and garnished with julienned zucchini or pumpkin seeds.

If you’re in NYC, my favorite cozy order in is Springbone Chicken Zoodle Soup and Carrot Fries.

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